Season 15 Bravo’s Top Chef ‘Cheftestant’ Chris Scott is an expert on all things tailgating and food parties. Though he didn’t win his season, the football lover got to go to last year’s Super Bowl because of his winning tailgate competition dish.  

Now, Chef Scott is back to show off his Super mac and cheese recipe from the Tostitos Cantina in Atlanta, site of this year’s Super Bowl. Chef Scott shows he makes this crunchy, tasty, cheesy dish that everyone will want to make for their own ‘homegaiting’ parties.  

Baked Ranchero Mac & Cheese
 
Hint of Lime Tostitos                                      Pepper Jack Cheese
            Cooked pasta                                                           Milk
            Ground beef                                                  Butter
            Cherry tomatoes (roasted whole)             Green chilis (roasted and diced)
            Ground cumin                                              Garlic powder
            Salt & pepper
 
•    In pre-heated pan, brown ground beef, season with s&p. Drain from fat and set aside.
•    In separate sauce pan, melt butter and add flour – whisk flour and butter until well incorporated.
•    Add milk, garlic powder, cumin and whisk over medium heat until thickened.
•    Add ground beef and shredded cheese and stir until melted. Season with s&p.
•    Add pasta, crumbled Tostitos, green chilis, tomatoes and mix.
•    Pour entire mixture into a casserole pan, top with more cheese, Tostitos and chopped herbs and bake until golden and enjoy!

 Hot Chicken Nachos
 
Restaurant Style Tostitos                              Hot Sauce
Skinless, boneless chicken thighs            Flour
Buttermilk                                                      Baking Powder
Cayenne Hot Sauce                                    Pickle Chips
Frying oil                                                        Shredded lettuce
Crumbled Blue Cheese                              Shredded Cheddar
Salt & pepper to taste
           
•    Combine hot sauce and buttermilk to make marinade.
•    Cut chicken thighs into small pieces and marinade in buttermilk mixture for at least one hour.
•    Combine flour and baking powder.
•    Remove chicken pieces from marinade and dredge in flour and fry in pan until golden brown and cooked to internal temp of 165 degrees.
•    Remove chicken from oil and dip in cayenne hot sauce.
•    Build nachos by layering Tostitos, hot chicken pieces, pickle chips, shredded cheddar and blue cheese and bake in oven.
•    Remove from oven and sprinkle with shredded lettuce and more blue cheese and enjoy!

For more information, visit: www.Tostitos.com.  

SEGMENT IS SPONSORED BY TOSTITOS